South African Malay Curry
Dive into the bold and fragrant flavors of South African Malay Curry, a hearty, slow-cooked dish that perfectly balances savory spices with a touch of natural sweetness. Tender bites of lamb or beef are simmered in a rich blend of coriander, cumin, turmeric, and cinnamon, alongside juicy tomatoes, buttery potatoes, and a surprising twist—sweet dried apricots—that add a delightful depth of flavor. This vibrant curry is beautifully aromatic, thanks to freshly grated ginger, garlic, and chopped cilantro. Ready in just over an hour, it’s an ideal one-pot meal for family dinners or cozy gatherings. Serve it over steamed rice or with warm flatbreads for a complete, comforting experience that’s sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 large, finely chopped onion
- 4 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 2 tablespoons curry powder
- 600 grams, cut into bite-sized cubes boneless lamb or beef
- 4 medium, finely diced tomatoes
- 2 medium, peeled and cubed potatoes
- 2 cups water or chicken stock
- 100 grams, roughly chopped dried apricots
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped, for garnish fresh cilantro (coriander leaves)
- for serving (optional) steamed rice or flatbread
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, cinnamon, and curry powder. Stir well to coat the onions and toast the spices for about 1 minute.
Add the cubed lamb or beef to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
Add the diced tomatoes to the pot and stir. Cook for 5 minutes, allowing the tomatoes to break down and form a thick paste.
Add the cubed potatoes, water or chicken stock, and dried apricots. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the curry simmer gently for 35–40 minutes, or until the meat is tender and the potatoes are cooked through.
Season the curry with salt and black pepper to taste. If the curry is too thick, add a little more water or stock.
Remove from heat and garnish with freshly chopped cilantro leaves.
Serve hot with steamed rice or flatbread, and enjoy this aromatic and comforting dish.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 79.7 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 7128 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
